Roasted Tomatillo Cilantro Sauce


Roasted Tomatillo Cilantro Sauce

Cilantro is one of my favorite ingredients, it goes so well with so many flavors. I do not often cook with tomatillo's, but they had some at the farmers market so I bought them and decided to make a chimichurri type sauce. I made a bunch so that I could try it on lots of different dishes. Check out my Instagram stories to see what else I put it on this week!  


  • 5-6 Tomatillo's
  • 1 Jalapeno Opit seeds if less spicy is desired
  • 4-5 Cloves of garlic
  • 1/2 bunch Cilantro
  • 2 Tbsp Olive Oil
  • 2 Tbsp Apple cider vinegar
  • 1 Lime
  • 1 tsp Cumin


  1. Preheat the oven to 400 degrees.

    Skin the tomatillo's, garlic, and cut off the head of the jalapeno. Lightly coat with avocado or olive oil and sprinkle with pepper and salt. Place the garlic on the roasting pan wrapped in tinfoil. Place in the oven for 20-25 min- until you can see the colors changing. 

    While cooling, wash and remove the large stems from the cilantro. 

    Then place the tomatillos, garlic, jalapeno, cilantro and all other ingredients into a food processor or Vitamix. Blend or pulse on low until everything is combined. 

    AND enjoy! 


Hi again friends!

It was been awhile! Don’t worry I have still been eating and creating new recipes that I am excited to start sharing.

A lot has changed in the last 6 months…

I got married

I moved

I got a food license for Spera Foods

I developed new and improved recipesĀ and granola flavors (for Spera)

I started selling Spera Foods granola at farmers markets

I started teaching at Pure Barre Holland

I started training to work with Hope College’s Enterpenueral students (HEI)

I learned a LOT


Life has felt a little crazy, but it has been amazing. I finally feel like I am getting into the swing of things and settling into a rhythm of life I am so happy with. I love owning my own business, it has been so fun to watch it grow and see all of my hard work come to life. I am at the Holland and Grand Haven (and maybe Ann Arbor soon) Farmers Markets this summer, so if you haven’t had the chance to try my granola you should stop by šŸ™‚ you can also order it online (I have a sale going on right now). In addition to the granola, I am going to start testing out selling a waffle/pancake mix I created using Tiger Nut flour.



They are AMAZING! And they are nut free, gluten free, sugar-free, and can be vegan! I have to thank my handsomeĀ husband for inspiring me to create a waffle mix. He LOVES waffles and is always buying a mix that I do not love because of some of the ingredients. But I like eating breakfast with him, so a few flat waffles later, I finally came up with a combination that created a perfect waffle. Nick gave it a 10/10 rating- which is HUGE!

Keep an eye out for the mix at the farmer’s markets and online šŸ™‚

More to come soon!

Now off to bed, see you at the Holland Farmers Market tomorrow!!


Fajitas & Guacamole

One of the reasons I love making/eating Mexican style food is because you can be creative with it! The ingredients are easy to keep on hand, and they are relatively inexpensive! I could eat fajitas everyday of the week and never get tired of them! I also love having an excuse to eat more avocados and spicy food.

This may be a pretty basic recipe- or maybe you have a different way you like to prepare your fajitas. Whatever the case may be I hope at the very least this can be an inspiration to be more creative in the kitchen, to think outside the box, to try something new, and to move away from a stereotype that healthy food can’t be fun and tasty!



Easy Fajitas

Easy, inexpensive, and so delicious. I usually have all of these ingredients on had because they last, the are versatile and Mexican food is one of my biggest to go's for a quick lunch or dinner!

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4


Fajita Veggies

  • 2 peppers red or green or orange- whatever you have!
  • 2 onions red or white or yellow!
  • 1 tbsp olive oil
  • 2 tsp cumin
  • 2 tsp chilli powder
  • 2 tsp paprika
  • 1 tsp black pepper
  • 2 tsp garlic salt

Spicy Guacamole

  • 2 avocados
  • 1 tsp cumin
  • 2 tsp garlic salt
  • 1 tsp chilli powder
  • 1 tsp black pepper
  • 1/4 cup cilantro or more- to taste
  • 1/4 cup red onion optional
  • 1/4 cup tomatoes optional
  • 1-2 limes to taste


Fajita Veggies

  1. Heat s large skillet or pan on high heat with oil. Add veggies to the pan and let them set for 30 seconds- then add the spices and stir until well combined. I like to have my veggies a little charred rather than being "soggy" so I try to stir them as little as possible. 

    Once veggies are at a desires tenderness put on low heat continuing to stir them occasionally until ready to serve. 


  1. Mash avocados and spices in a bowl until you have reached a desired consistency. Then add the remaining toppings and stir to combine. 

Protein of choice

  1. Usually I cook chicken and then cut it thinly or just make some black beans for a protein. This time Nick cooked steak and marinated it in a bunch of spices and chipotle peppers in adobo sauce! 


  1. My go-to's are 

    -black beans (cooked with cumin and garlic salt), cilantro lime quinoa (cook the quinoa and add lime and cilantro to taste), cauliflower rice, arugula, corn taco shells for me and flour for Nick, salsa, hot sauce, and of course guacamole! 

    Be creative and enjoy!

I would love to hear your favorite way to prepare fajitas and or guacamole!

Sweet Potato Cumin Soup

Looking for a quick dinner? This simple soup is a little spicy, creamy and very healthy! What more is there to want? These are ingredients I always tend to have on hand because they are so versatile and delicious!


Sweet Potato Cumin Soup

Simple 5 ingredient soup that is SO easy and so delicious! A must try for those busy days you want something warm, healthy and delicious. 

Servings 4 people


  • 1/2 tsp black pepper
  • 1/2 tsp cayenne pepper
  • 1 1/2 tsp cumin
  • 2 sweet potatoes
  • 1/2 cauliflower head
  • 1 red onion
  • 4 cups chicken or vegetable stock


  1. Chop onion and saute in a small amount of olive oil. Then add chopped sweet potato, cauliflower, and spices to the pot. Stir until all of the vegetables are coated with the spices. 

  2. Add vegetable/chicken stock and bring to a boil. Once the soup is boiling turn it on low heat and let simmer for about 25-30 minutes. Once all the vegetables are soft, poor the soup into a blender (I use a Nutribullet) and blend until smooth (just a few seconds needed). Poor contents back into the pot and eat right away or save for later! 

  3. I topped mine with some ground spicy turkey sausage and arugula! SO quick and easy and filling and yummy! 


Tahini Lemon Dressing Bowl

This Tahini Lemon Dressing is so creamy & a little tangy. It is super easy to make and can last in your refrigerator for up to a week! It pairs perfectly with salmon or your favorite fish, and roasted vegetables.

I like to make the dressing and a double portion of the vegetables and eat some for dinner and then eat the rest cold (I love cold roasted vegetables) the next day for lunch. I hope you enjoy this easy healthy meal šŸ™‚

5 from 1 vote

Tahini Lemon Dressing Bowl

This is a simple yet delicious meal that can be eaten for lunch or dinner! It Is super easy and very nutritious. I hope you like it! 

Servings 2


Tahini Dressing

  • 2 tbsp Tahini
  • 2-3 tbsp Lemon (or one half)
  • 2 tbsp Balsamic Vinegar
  • A pinch of salt & pepper

Pan Seared Salmon

  • 2 Salmon Fillets
  • 1 tbsp Olive Oil
  • 1-2 tsp Lemon pepper (or favorite seasoning)

Roasted Vegetables

  • 2 cup Cut Broccoli
  • 2 cup Cut Cauliflower
  • 2-3 cups Chopped Kale
  • 2 tbsp olive oil
  • 1 tbsp Lemon pepper (or favorite seasoning)
  • 1 hand full Arugula


  1. With a fork mix tahini, lemon juice, balsamic vinegar & spices in a bowl until smooth. If the dressing seems to thick add more lemon juice or balsamic vinegar. 

  2. Preheat skillet on medium heat (for up to 3 minutes). Coat salmon in oil and spices, and add to the hot skillet. Cook on each side for 2-3 minutes. 

  3. Preheat oven to 425 degrees F. Lightly coat broccoli and cauliflower in oil and season with spices. Place in the oven for 15-20 minutes. Meanwhile, toss kale in a small amount of oil and spices and massage it until the kale is coated. Place kale on top of already roasting veggies and cook for 5 more minutes. I like my kale crispy so I usually turn the broiler on for the last minute. 

  4. Put a hand full of arugula in each bowl, then place the slightly cooled roasted veggies and salmon in the bowl. Top with the tahini lemon dressing and enjoy! 

Roasted Beet “Risotto”

Roasted beets are one of my all time favorites! I love their earthy and rich flavor. They are also good for you and easy to make.

This dish has become one of my favorites. I like to make a big batch so IĀ have leftovers for lunch the rest of the week. Keep in mind, since there is no cheese or rice this is not as creamy as a traditional risotto would be. However, it is still just as good in my opinion.

4 from 1 vote

Roasted Beet "Risotto"

Easy, healthy and so good!

This "risotto" is made with cauliflower rice instead of arborio rice making it less calorically dense. This recipe is also Whole30 approved. AND it tastes amazing!


  • 1 tsp Black pepper
  • 1 tsp Rosemary fresh or dry
  • 1 tsp Oregano fresh or dry
  • 2 Cloves of garlic
  • 3 Small onions or 2 large
  • 1 Carrot
  • 1 Head of cauliflower
  • 4 Beets
  • 2 Cups of chicken or vegetable stock More or less depending on the size of cauliflower
  • 2 tbsp lemon juice


  1. Preheat oven to 425. Coat clean and dry beets in olive or avocado oil and season with salt and pepper. Place in oven for 45 min to an hour (until they are tender).

  2. Meanwhile, on medium heat, sautƩ chopped onions, garlic, and carrot in tbsp of oil. Add spices and let cook until onions become transparent and carrots are soft. Then add cauliflower rice and half a cup of chicken stock. Cover with a lid and reduce heat. Once liquid is gone, add another half cup of broth. Repeat this until cauliflower is cooked.

  3. Once beets are cooked and cooled peel the skin off (unless this was done prior to cooking). Chop the beets into small to medium size cubes and add to the cooked "risotto".

    My favorite is to serve over a bed of arugula or spinach with toasted pecans. Also great paired with your favorite protein!


My beautiful roommate and instigator of my participation in the Whole30. Taste test approved.

Meet Hannah

Welcome to RaystheBeet! My name is Hannah Johnsen soon to be Hannah Raycraft (hence the “rays” pun on raise). Nick Raycraft and I are getting married this May, in a small town near Holland MI.

I graduated last May from Hope College with a degree in Exercise Science and Psychology. Originally, I wanted to pursue a career in physical therapy, but after shadowing some PT’s decided I couldn’t see myself in that field anymore. Since graduating I have sort of been in the middle of an identity crisis – I am so passionate about health, wellness, exercise and nutrition, but do I not directly know how to channel that into a career without further education, which costs money I can’t afford right now.

This place I am currently in is what lead me to start RaystheBeet. One of my favorite things to do is make and create meals. For me cooking is for more than to feel full, I love creating meals that are both nutrient dense and clean. I believe a healthy diet and exercise can dramatically improve your quality of life and make you feel better. I have discovered this to be true in my own life.

My recipes are mostly plant based and all contain simple ingredients. I am not vegan but I try to eat a mostly plant based diet. However, because I am marrying a man who I eat and cook with who happens to LOVE meat, I can not completely eliminate animal products from my diet. I am also lactose intolerant so that eliminates all dairy from my diet, however occasionally I will eat goat cheese because I have found it upsets my stomach less, and I love the way it tastes.

At the end of the day what I believe really mattersĀ isĀ moderation and listening to our bodies to tell us what we need. The important thing is to get to a place where you are in-tune enough with your body to hear the right cravings. I believe this can be done by choosing a healthy diet and getting plenty of exercise. I’m so excited to include you inĀ this journey!!